Asparagus & Artichoke Salad

For the Salad

• 2 pounds asparagus
• 1 (8 ounce) package frozen artichokes, thawed and drained
• 2 teaspoons olive oil
• ¼ teaspoon salt
• 1/8 teaspoon black pepper
• 1 (6 ounce) can black olive, medium, pitted, drained

For the Dressing

• ¼ cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon water
• ½ teaspoon Dijon mustard
• 2 tablespoons minced red onion
• ¾ teaspoon minced garlic
• ¼ teaspoon salt
• 1/8 teaspoon black pepper

1. Preheat oven to 400 degrees F. Trim coarse bottom off of asparagus spears. Break the edible part of the spears into two inch pieces and place in a large mixing bowl.
2. Place drained artichoke hearts in bowl with asparagus. Add olive oil, salt and black pepper, and toss to coat the vegetables.
3. Place asparagus and artichokes on a baking sheet. Place in oven and bake for 15 to 20 minutes until artichokes are browned on edges and asparagus is a bright, dark green. Do not overcook asparagus, it should still have a crunch to it. Remove asparagus and artichoke from oven and place back into large bowl.
4. To make the dressing, in a small bowl whisk together olive oil, red wine vinegar, water, Dijon mustard, red onion, garlic, salt and black pepper.
5. Add black olives to the asparagus and artichoke mixture and then toss salad with red wine vinaigrette. Cover and refrigerate for at least 1 hour prior to serving.